Our family has an annual tradition of picking blueberries. We brave the hot sun with no shade relief to pick pounds of blueberries. We have blueberries coming out of our ears FOREVER. The weeks that follow have us eating blueberry pie, muffins, pancakes, smoothies, ice cream, and my favorite: blueberry jam.
Canning has been on my bucket list forever! Three years ago, I finally faced my fear of killing off my family with botulism and canned my first batch of blueberry jam! Since then, I have branched out to tomatoes, salsa, and jalapenos. Although time consuming, this process has satisfied a deep longing in my soul to be able to provide nutritionally packed summer foods for my family in the middle of winter!
Here is my tried and true blueberry jam recipe. And because I love incorporating essential oils into almost everything now, this year I have added Tangerine Essential Oil for an out-of-this-world flavor combination.
Directions:
Here is a great website that got me started with canning. It has all you need to know about the equipment needed as well as the process itself. PickYourOwn.org
If you are not wanting to dive into the full-blown canning experience yet, then this recipe can easily convert into a refrigerator jam. Simple complete steps 1-10, then store your jam in the refrigerator for about 1-2 months.
*Only use therapeutic grade essential oils, which are safe to ingest. Most essential oils that you buy in stores are not pure and could do harm if ingested. Do your research as to which oils are safe. I have spent hours upon hours of looking into Young Living and I fully trust their process in extracting essential oils without harsh chemicals or high temperatures. Want to know where to get them? Follow this link HERE.
Canning has been on my bucket list forever! Three years ago, I finally faced my fear of killing off my family with botulism and canned my first batch of blueberry jam! Since then, I have branched out to tomatoes, salsa, and jalapenos. Although time consuming, this process has satisfied a deep longing in my soul to be able to provide nutritionally packed summer foods for my family in the middle of winter!
Here is my tried and true blueberry jam recipe. And because I love incorporating essential oils into almost everything now, this year I have added Tangerine Essential Oil for an out-of-this-world flavor combination.
Ingredients:
10 cups blueberries (about 3.5 lbs)
1/4 cup bottled lemon juice
1/2 cup water
4 1/2 cups sugar
11 drops Tangerine Essential Oil*
1 box no sugar pectin
Directions:
1.
Sanitize jars and lids.
2.
Measure out 10 cups of raw blueberries.
3.
Crush the berries to end up with 6/7 cups
berries.
4.
Measure out the sugar.
5.
Mix the pectin with ¼ cup of the sugar.
6.
Stir the pectin, water, and lemon juice into the
blueberries and cook to a hard boil.
7.
Add the sugar and cook at a hard boil for 1
minute.
8. Stir in the Tangerine Essential Oil*
9.
Fill the jars to within ¼ inch from the top.
10. Wipe rims and put lids and rings on the jars.
11. Process
in a boiling water bath for 5-10 minutes.
If you are not wanting to dive into the full-blown canning experience yet, then this recipe can easily convert into a refrigerator jam. Simple complete steps 1-10, then store your jam in the refrigerator for about 1-2 months.
*Only use therapeutic grade essential oils, which are safe to ingest. Most essential oils that you buy in stores are not pure and could do harm if ingested. Do your research as to which oils are safe. I have spent hours upon hours of looking into Young Living and I fully trust their process in extracting essential oils without harsh chemicals or high temperatures. Want to know where to get them? Follow this link HERE.
 |
| my blueberry picking crew! |
Finally,
this month, I'm participating in a blog circle with some amazing and beautiful
women. Click on Joyfully Full of It and see what is happening with Tiffany this month. You can follow the links back around to me!
